This easy party appetizer gets its shape from a triangular wonton wrapper, which is baked (forget the fussy frying!) and topped with a classic combination of cream cheese, smoked salmon and capers.

I love a good theme when it comes to planning a menu, whether it’s trying to link dishes to an Oscar-nominated movie or gearing a complete dinner to a guest of honor’s favorite ingredients. Purim has a lot of themes to work with, and my favorite is also the most literal: the triangle shape of Haman’s hat. It’s most often represented by hamantaschen, but why not apply it to other dishes, too? This easy party appetizer gets its shape from a triangular wonton wrapper, which is baked (forget the fussy frying!) and topped with a classic combination of cream cheese, smoked salmon and capers.

Directions

Place oven rack in middle position and preheat oven to 375 degrees. Spray baking sheet with nonstick spray, then spread out wonton triangles on sheet. Lightly spray tops of triangles with nonstick spray. Bake on middle rack until starting to brown, about 10 minutes. Remove from oven and transfer to plate to cool.

Meanwhile, stir together cream cheese, zest and juice in small bowl. Using small spoon or DIY piping bag, spoon or pipe small amount of cream cheese mixture onto each wonton triangle. Top each cream cheese mound with capers (one or two, depending on your preference), sprinkle scallions evenly over triangles, and top with rolled-up piece of smoked salmon. Serve at room temperature.

Mari Levine is a freelance food writer and an editor for America’s Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she’s not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).